Gallery: Best Chicago Tacos of 2012

Grilled Sweet Potato Taco at Bullhead Cantina ($3)

"Sweet, spicy, and crunchy, there's enough different flavors going on to keep things exciting, but not too many to distract from the sweet potatoes. If you've ever suffered through an uninspired vegetable taco at a joint around town, then this is the antidote." Read more here >>

Tacos Ensenada at Mixteco Grill ($7.00 for two)

"As the only tacos on the dinner menu, the Tacos Ensenada ($7.00) could have been tacked on to appease picky eaters, but instead these two incredibly light fish tacos showcase the same level of care and craft that Mixteco puts in all of its other dishes." Read more here >>

Tacos de Champigñon at Masa Azul ($7)

"Mushroom tacos are usually the neglected vegetarian option, but the tacos de Champigñon could please anyone. The ancho-marinated mushrooms take center stage, arriving with only some crunchy fried onions and salty queso fresco. Instead of watery and flabby, these are juicy and oddly meaty." Read more here >>

Longaniza at La Chaparrita ($1.75)

I already selected the tripe taco from La Chaparrita Taqueria as one best bites of 2011, so it feels a little wrong included a taco from here again. But I also returned this year to try every single option. I had many favorites, but I particularly loved the longaniza. To quote myself: "Think of this as La Chaparrita's interpretation of chorizo, except I can't think of another place in town that serves a version quite as good as this." Read more here >>

Salmon Poke at Big & Little's ($7.50)

"I was completely surprised how much I enjoyed the sushi tacos, especially considering how many times I've had a lackluster variation of this concept. Too often the fish comes off bland and watery next to the salty, crunchy tortilla shell. But Big & Little's solves that problem by doubling the amount of fish and by pairing it with a creamy wasabi-laced sauce. The fatty flavor of the salmon held up exceptionally well to this format." Read more here >>

Sambal Fish Taco at Del Seoul ($3.95)

"The tempura frying method is an inspired choice, since it produces a particularly crackly crust. It easily stands up to spicy sambal sauce, losing none of its crunch along the way, while the crisp cabbage just adds to the harmony of textures." Read more here >>

Carnitas Taco at Carnitas Uruapan ($2.29)

"If, unlike me, you remember to specify if what part of the pig you'd like, you can get a taco full of deliriously fatty cuts. But even if you forget, you're still in good hands. Usually the leanest parts of the pig dry and tough, but not at Carnitas Uruapan. Here the meat is tender and juicy, but not greasy, while the edges are crisped up and brown. You can tell they care about the product." Read more here >>

Cecina Taco at La Oaxaqueña ($2.25)

"If you can only order one thing, make it the cecina taco. It's an absolute knockout. Instead of chopped up bits of manhandled meat, the cecina comes out as one glorious sheet of caramelized meat. The salted and cured meat has a rich and beefy flavor, with a slight mineral tang, but it's also remarkably tender." Read more here >>

Pork Carnitas at Antique Taco ($7 for two)

"These are not just tacos, they are taco concepts. Each one arrives at the table uniquely dressed and ready to go. Take my favorite taco of the bunch, the pork carnitas ($7, for two), which comes with something of a bacon and spinach salad on top, a seemingly odd choice. So, why does it work so well? I'm thanking the tamarind glaze, which adds an unmistakable citrus zing to each bite, making what sounds like an over-loaded and fatty taco taste somehow balanced and restrained." Read more here >>

Carne Asada Tacos at Zacatacos ($2.00)

"Thinly sliced sheets of beef are tossed on the grill, sprinkled with seasoning, and then cooked until browned. They are moved to the chopping table, where they are allowed to rest for a few minutes, and then sliced up. This is just about everything you could want in a great carne asada taco: extra beefy, well seasoned, and juicy." Read more here >>

Chicken Tinga at Huaraches Doña Chio ($2.50)

"Huaraches Doña Chio makes its tortillas to order using fresh masa, and they are wonder—thick but soft, fluffy yet substantial. They have a pronounced corn flavor, and are so big and warm, I kind of want to curl up in them. Honestly, I haven't seen tortillas like these outside of the Maxwell Street Market... I was particularly pleased with the tinga, where braised chicken comes bathed in a well spiced red sauce. It's so flavorful, you don't even need to add salsa, though the restaurant's green and red salsas are both very good." Read more here >>

Coffee Braised Lamb Barbacoa at Mexique ($9.95)

"When you first bite in, you get the bitter notes from the coffee, but give it a few seconds and the spice lurking underneath begins to peek through. It's nothing less than stunning, and the handmade tortillas only add to the pleasure." Read more here >>